Classic BLT elements blend with pasta, bacon, and avocado for a satisfying, fresh dish everyone will love.
# What You Need:
→ Pasta
01 - 10 oz short pasta (fusilli, rotini, or penne)
02 - 1 teaspoon salt (for boiling water)
→ Bacon
03 - 6 slices bacon
→ Vegetables
04 - 1 1/2 cups cherry tomatoes, halved
05 - 1 large ripe avocado, diced
06 - 3 cups romaine lettuce, chopped
07 - 2 green onions, thinly sliced
→ Dressing
08 - 4 tablespoons mayonnaise
09 - 2 tablespoons sour cream
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
→ Optional Additions
14 - 2 tablespoons chopped fresh parsley or chives
# How To Make:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse under cold water, then set aside.
02 - While pasta cooks, place bacon slices in a skillet over medium heat. Cook until crisp, turning occasionally, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate and allow to cool. Chop bacon into bite-size pieces.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until a smooth dressing is formed.
04 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, chopped lettuce, sliced green onions, and most of the bacon, reserving some for garnish. Add dressing and gently toss to coat everything evenly.
05 - Just before serving, gently fold in the diced avocado to prevent browning and preserve texture.
06 - Transfer salad to a serving platter or bowl. Garnish with the reserved bacon and optional parsley or chives. Serve immediately or chill for up to 2 hours.
